Salt Substitutes Market Business Segmentation By Revenue And Structure Forecast 2027


 

Salt Substitutes are food ingredients that can be used as a substitute for table salt. Increasing urbanization and sedentary lifestyle have resulted in increased salt intake among consumers. This has resulted in high prevalence of obesity across all age groups. According to World Health Organization (WHO), in 2016, around 39% of adults across the globe were overweight. Furthermore, in the same year around 41 million children below age of 5 were found to be overweight. Overindulgence in food and beverage products that are high in sugar and salt content is major cause of disease progression. High consumption of salt is associated with the onset of lifestyle diseases. For instance, consumption of food products with high level of sodium results into high blood pressure.


Global Salt Substitutes Market is projected to grow at a CAGR of 6.69% during the forecast period 2020 - 2025. Increasing processed food consumption, globally has led to higher demand for salt substitutes in savory snacks.


Global salt substitutes market is segmented by type, and application. On the basis of type, the market is segmented into, mineral aalts, amino acids, yeast extracts, hydrolyzed vegetable protein, others. On the basis of application, the market is segmented into bakery & confectionery, snacks, meat & poultry, beverages, soups, salads, sauces & dressings, others. Also, the study provides an analysis of the salt substitutes market in the emerging and established markets across the world, including North America, Europe, Asia-Pacific, South America, and Middle East & Africa.


Finding a salt replacement that tastes like the salt has long been a pain-point for food manufacturers amid mounting pressure by public health groups to stem a rising tide of chronic health problems including diabetes and obesity. Increasing work pressure has also led to serious health concerns, driving the market for salt substitutes. Yeast extract and hydrolyzed vegetable protein are being clearly adopted by most of the manufacturers in various processed food sectors. Increasing processed food consumption has led to higher demand for salt substitutes in savory snacks.


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